Thai Pork & Pumpkin Curry Rate this article: 3.9 3007 Print Yield:Serves 2-4 Prep Time: 5 minutes Cooking Time: 30 minutes Ingredients: 2 boneless Ontario pork loin chops, cubed 2 Tbsp canola oil 3 Tbsp yellow curry paste, divided 1 cup sweet onion, chopped 1 red bell pepper, chopped 1- 400 mL can coconut milk 1/2 cup vegetable or poultry broth 3-4 cups fresh baby spinach 1/2 cup chopped peanuts 1/2 cup fresh cilantro Salt to taste Cooking Instructions: In a large pan heat 1 Tbsp oil over medium-high. Add pork and cook 2-3 minutes until just cooked. Stir in 1 Tbsp yellow curry paste, coat pork well. Remove to a small bowl and reserve in the fridge. Add 1 Tbsp oil to the pan along with onion and red pepper. Stir fry for 3-4 minutes until softened. Add pumpkin and toss to coat with oil. Add 2 Tbsp of yellow curry paste and stir until well combined. Add coconut milk and broth, bring to boil. Turn down heat to medium and simmer, stirring occasionally, for 10-15 minutes until pumpkin is tender. Return pork to the pan. Add spinach and allow to wilt for 1-2 minutes until heated through. Season to taste with salt if needed. Serve over rice topped with chopped peanuts and cilantro. Apple Bacon and Feta Stuffed Pork Chops Pork and Mushroom Pierogis Tags: Pork RecipesDinner RecipesFrying Pan/Stovetop RecipesQuick Meals (30 minutes or Less)Lunch RecipesGluten Free RecipesInternational RecipesThai Pork & Pumpkin Curry